Ham, Parsnip, And Kale Soup - cooking recipe

Ingredients

1 (48 fluid ounce) can chicken broth
2 (15 ounce) cans white kidney beans
1 pound parsnips, diced
2 cups coarsely chopped portobello mushrooms
1 yellow onion, chopped
1 cup diced ham, fat removed, or more to taste
1 cup sliced carrots
1/2 cup diced celery
1 1/2 teaspoons minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 dash Sriracha hot sauce
2 bay leaves
1 cup chopped kale, or to taste

Preparation

Combine chicken broth, kidney beans, parsnips, portobello mushrooms, onion, ham, carrots, celery, garlic, thyme, oregano, Sriracha sauce, and bay leaves in a 6-quart pot; bring to boil. Reduce heat to medium-low and simmer for 45 minutes. Add kale and simmer until tender, about 15 minutes.